Steamed Currant Cake

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"A rich heavy steamed cake served warm with hard sauce drizzled over it. Grease and flour the pan WELL. Bake in a loaf pan, coffee can or a pudding mold."
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3 h 20 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Grease and flour a 9x5 inch loaf pan and line bottom with parchment paper. Sift together the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Place a rack in the bottom of a large pot, over medium heat, and fill to the top of the rack with boiling water.
  2. In a large bowl cream the lard and sugar until fluffy. Beat in the eggs. Mix in the walnuts, chopped raisins, currants, dates, bread crumbs, and orange juice. Stir in the flour mixture until smooth. Pour into prepared pan.
  3. Cover the top with 2 layers of parchment paper and tie down with string. Place the pan on the rack. Cover pot and steam cake for 3 hours. Make sure to add water as it evaporates. Serve warm with Hard Sauce.
  4. To make the Hard Sauce: In a saucepan cream 2 tablespoons butter and 3/4 cup confectioners' sugar. Add 1/8 cup boiling water and 1/8 cup brandy. Cook, stirring, until clear and pour over individual servings.



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